Smoked Salmon Linguine with Tarragon and Seaweed Cream Sauce

A delicious yet simple smoked salmon pasta dish with a tarragon and (optional) seaweed sauce. The seaweed, if you have it, gives a lovely extra seafood dimension to the dish raising it above the normal cream sauce.

Recipe Method

Add the shallots and garlic to a sauce pan on a medium low heat with the butter and olive oil, and fry off for around 3-4 minutes until soft. Add the white wine, simmer until all the alcohol has burnt off (you can smell when this happens).

Next, add the cream, water, tarragon, pepper and kombu if you have it. Check the seasoning, and add smoked salt if required. Remember though that the smoked salmon will be naturally salty.

Cook the linguine as per the packet instructions till "a la dente" (usually around 9-10 minutes for dried pasta).

Once the sauce is up to heat, and the pasta cooked, add the smoked salmon at the last minute and mix into the sauce, then add the pasta. Cook for a minute on a low heat to heat through the salmon, then sprinkle with the sea lettuce seaweed (if you have it) and serve. Enjoy :-)